Wednesday, October 14, 2009

Aunt Elda's Spanish Wheat Casserole

She's not our Aunt Elda, but it still sounds yummy to us!  My MaMa is a firm believer in cooking with what's in our pantry and fridge (why we strongly suggest you stock your pantry with Jospeh's Grainery Whole Grains). That said, we didn't have any green peppers on hand, but we did have a few smaller red and yellow peppers, which worked out well and added a nice bit of color to the dish.


  • 2 tsp baking soda

  • 1 small onion

  • 1/2 green pepper

  • 1 lb hamburger (we used ground turkey and it tasted great too)

  • 1 -15 oz can tomato sauce

  • 1/2 tsp pepper

  • 1 - 16 oz can tomatoes

  • 1 tsp salt

Rinse wheat and soak overnight.
(this photo was taken after it had soaked all night, so the wheat has expanded some)

Bring to a boil, adding 2 teaspoons baking soda. Simmer for a few minutes and drain. Rinse well. Cover with cold water. Bring to a boild a second time. Cook until tender, adding water as needed (this took about 10 to 15 minutes for us - didn't have to add water).

Brown the meat, onion and green pepper; add salt and pepper, tomatoes and tomato sauce.

Combine the wheat and meat mixture.

Pour into a 9x13 inch casserole dish. Bake at 350 for 30 minutes or until done.

The finished product!

Recipe from Pam Martin, Priest Lake Community Cookbook


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